Breakfast eggs to go

As I mentioned in my earlier blog, today is prep day.

I am beginning my 3rd week back on protocol with a goal to loose 35 pounds…I have already lost 2.6, and I am very pleased it is moving in the right direction!

Knowing that this week is going to be very busy, I made breakfasts to go.  These little bundles of joy are a fabulous way to use up extra veggies, get a quick bite, & can be eaten hot or cold.  Easy to adapt to different tastebuds.

Set your oven for 400F

spray a muffin tin with non stick spray.

Place any veggie you want in the cup.  I used peppers, mushrooms, a little parsley, left over spaghizza sauce.(I tsp sauce so it’s not too juicy!)

Blend 4 eggs and 4 liquid egg whites.  (3 Tbsp = 1 egg)

Pour the egg batter over all cups evenly.

spinkle with your choice of seasoning.  I am currently obsessed with Janeva’s Greek Season mix (pg 48 in her cook book)

Bake for 12-15 minutes.

Makes 12 egg muffins.  3 is a meal… 2 oz protein and about 1/2 cup veggies…


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